Another salad? Already? And by Jamie Oliver again?
Yep. This one is especially good at this time of the year, with fresh local peaches available. The combination of the sweet roasted peaches, salty Parma ham, creamy mozzarella cheese and peppery arugula (rocket) is irresistible to me. I ate this three nights in a row this week!
Start with the peaches.
Halve the peaches, take out the stones and place them in a baking dish.
Pour some olive oil over and bake them.
That’s the hardest part taken care of. Get the rest of the ingredients.
There’s a large ball of fresh mozzarella.
And thin slices of Parma ham.
Here are the greens.
Peaches are almost ready, still time to make the dressing.
Get a lemon.
Add olive oil to the lemon juice.
Get the salt and pepper in there too. Shake all the dressing ingredients together and set aside.
Peaches are roasted. Contrary to the recipe, I slice them into smaller pieces.
Ready to build the salad. First layer is the arugula.
Followed by the roasted peaches.
Then add the mozzarella.
End with the Parma ham.
Add the salad dressing.
And dig in.
Roast Peach and Parma Ham Salad with Creamy Mozzarella.
I think Jamie Oliver’s recipe is describing cooking the peaches in an outdoor wood oven. Unless you have one, use the inside electric oven like I did. The recipe is here:
Roast Peach and Parma Ham Salad with Creamy Mozzarella
extra virgin olive oil
2 X 125 g balls of buffalo mozzarella
12 slices of Parma ham
freshly ground black pepper
100 g rocket
a few sprigs of fresh mint, leaves picked
Fire up the oven an hour or so before you’re ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.
Halve and de-stone the peaches, then lie them cut-side up in a snug-fitting roasting tray. Drizzle with oil, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep an eye on them and rotate the tray for even cooking.
Place two peach halves on each serving plate. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar and add three times as much oil, season with salt and pepper and shake well. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.